Stinging Nettle Pesto Pasta
This Stinging Nettle Pesto Pasta has a rich emerald color, fresh green flavors, and is accompanied by a variety of veggies to make a tasty pasta dish!
Servings: 4 people
Equipment
- 1 Large pot
- 1 Food processor
- 1 Large skillet
Ingredients
Stinging Nettle Pesto
- 4.80-5 oz fresh nettle leaves about 6 packed cups (seems like a lot but it shrinks down)
- ½ tsp sea salt
- 2 Tbsp nutritional yeast
- ¾ cup walnuts
- 3 cloves garlic
- 2 tsp lemon juice
- 2-4 Tbsp olive oil
Veggies
- ½ of a red or yellow onion
- 2 cups mushrooms sliced
- 1 medium-sized zucchini or yellow squash sliced into half moons
- 1 red bell pepper cut into strips
- salt and pepper to-taste
Pasta
- 8 oz pasta
Garnish
- Cherry tomatoes sliced in half
Instructions
Stinging Nettle Pesto
- Harvest (young) nettles while wearing gloves by cutting stem about 1/4-1/3 of the way down the plant. (Don't harvest the lower leaves.) Remove and discard stems.
- Set up a colander in the sink and have a large bowl of cold water with ice cubes ready for an ice bath.
- Bring a large pot of water to a boil and (while still wearing gloves) add nettle leaves, using a wooden spoon to make sure leaves are fully submerged. Blanch for 30-45 seconds, strain water using the colander, then transfer leaves to the ice bath for a few moments. Using your hands, gently squeeze the water out of the leaves, then use a salad spinner to get more moisture out. Then wrap leaves in a kitchen towel to pat dry. Get as much moisture out, otherwise the pesto will be watery!
- Place 3/4 cup walnuts, 1/2 tsp salt, 2 Tbsp nutritional yeast, and 3 cloves of garlic in a food processor. Process until walnuts are broken down into a finer meal. Then add nettle leaves and 2 tsp lemon juice, pulsing until desired paste-like texture is formed. Remove the lid and the blade and using a rubber spatula, stir in olive oil 1 Tbsp at a time until desired consistency. Taste pesto and add anything more you think it needs.
Veggies
- Bring large pot of water to a boil and cook 8 oz of pasta according to package directions, until al dente. Using the colander, strain out water and add pasta back to the large pot.
- Meanwhile, heat large skillet on medium heat and sauté onions and mushrooms in a drizzle of oil until tender, about 10 minutes. Stir in squash and bell pepper and cook until softened, stirring occasionally.
- Stir pesto into pasta until coated, then stir in cooked veggies. Serve immediately, topping with sliced cherry tomatoes. Enjoy!
Notes
Stinging Nettle Pesto Pasta with Veggies will keep in the fridge in a well-sealed container for up to 5 days.